Imatge de la portada

Food sanitation

Guardat en:

Dades bibliogràfiques
Autor principal:	Guthrie, Rufus K (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Westport Avi 1980
Edició:	2a. ed
Matèries:	TECNOLOGIA DE ALIMENTOS Alimentos HIGIENE DE LOS ALIMENTOS Microbiología Agua Conservación de los alimentos ELABORACION DE ALIMENTOS
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

Food plant sanitation
per: Parker, Milton E., et al.
Publicat: (1962)

Low-temperature preservation of foods and living matter
per: Fennema, Owen R, et al.
Publicat: (1973)

Sanitation in food processing
per: Troller, John A
Publicat: (1982)

Laboratory manual for food canners and processors
Publicat: (1968)

Shelf life assessment of food
Publicat: (2012)

Food Processing Handbook
per: Brennan, James G
Publicat: (2006)

La conservation industrielle des fruits
per: Leraillez, Paul
Publicat: (1952)

Norma Chilena NCh 3235-2011: elaboración de alimentos - buenas prácticas de manufactura - requisitos
Publicat: (2011)

Canned foods: an introduction to their microbiology
per: Hersom, A. C, et al.
Publicat: (1964)

Canned foods: an introduction to their microbiology
per: Baumgartner, J. G, et al.
Publicat: (1956)

Programa XI: tratamiento y conservación de los alimentos
per: Rivero Urgell, Montserrat, et al.
Publicat: (2004)

Los pesticidas y sus riesgos: sección higiene y medicina del trabajo, sección educación para la salud
Publicat: (1965)

Series de ciencia e ingeniería de alimentos: investigación del postgrado del IAD-DTA
per: Fito Maupoey, Pedro, et al.
Publicat: (2000)

Termodinámica y cinética de sistemas: alimento de entorno
per: Martínez Navarrete, Nuria, et al.
Publicat: (1999)

Hygiene in food manufacturing and handling
per: Graham-Rack, Barry
Publicat: (1964)

Principles of food analysis for filth, decomposition, and foreign matter
per: Gorham, J. Richard
Publicat: (1995)

Thermal Food Processing. New Technologies and Quality Issues
Publicat: (2012)

The technology of food preservation
per: Desrosier, Norman W
Publicat: (1963)

The technology of food preservation
per: Desrosier, Norman W, et al.
Publicat: (1977)

The technology of food preservation
per: Desrosier, Norman W
Publicat: (1970)

A complete course in canning: a technical reference book and texbook for students of food technology, food plant managers, product research and decelopment specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers
per: López, Anthony
Publicat: (1969)

A complete course in canning: a technical reference book and textbook for students of food tecnology, food plant managers, product research and development specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers
per: López, Anthony
Publicat: (1975)

Food Processing Technology. Principles and Practice.
per: Fellows, Peter J.
Publicat: (2017)

Engineering of food preservation and biochemical processes
per: King, C. Judson
Publicat: (1973)

Developments in food preservatives-1
per: Tilbury, R. H
Publicat: (1980)

Enlatado, curado y otros métodos de preservación del pescado y elaboración de subproductos
per: López-Matas, Antonio
Publicat: (1954)

The safety of foods
per: Ayres, J. C, et al.
Publicat: (1968)

Manual práctico del ahumado de los alimentos
per: Walker, Kate
Publicat: (1997)

Fundamentals of food freezing
per: Desroiser, Norman, et al.
Publicat: (1977)

Autodiagnóstico de la calidad higiénica en las instalaciones agroalimentarias
per: Sancho i Valls, Josep, et al.
Publicat: (1995)

Saneamiento de la industria alimentaria
per: Montes, Adolfo Leandro
Publicat: (1969)

Color of foods
per: Mackinney, Gordon, et al.
Publicat: (1962)

Food engineering operations
per: Brennan, James G
Publicat: (1976)

Food engineering operations
per: Brennan, James G, et al.
Publicat: (1969)

A complete course in canning: being a thorough exposition of the best practical methods of hermetically sealing canned food, preserving fruits and vegetables, and the marking of condiments, flavors and specialties
Publicat: (1958)

The freezing preservation of foods
per: Tressler, Donald, et al.
Publicat: (1968)

Quantity food sanitation
per: Longrée, Karla
Publicat: (1967)

HACCP: enfoque práctico
per: Mortimore, Sara, et al.
Publicat: (1996)

Food safety: the science of keeping food safe
per: Shaw, Ian C
Publicat: (2018)

Tecnología de la congelación de los alimentos
per: Gruda, Zbigniew, et al.
Publicat: (1981)